Assorted Desserts Recipe

Prep and melt

Preheat oven to 175°C (350°F). Line a 20x20 cm (8x8 in) square pan or two dozen mini muffin cups with liners; lightly butter liners if using a pan. In a heatproof bowl set over simmering water (double boiler) or in short bursts in the microwave, melt the butter and chopped semisweet chocolate together, stirring until smooth. Remove from heat and let cool 3–5 minutes.

Mix wet ingredients

Whisk the granulated sugar into the warm chocolate-butter mixture until combined. Whisk in the eggs one at a time, then add the vanilla extract and whisk until glossy.

Combine dry ingredients

Sift together the flour, cocoa powder, and salt; fold the dry mixture into the chocolate mixture just until no streaks of flour remain. Fold in optional chopped walnuts if using.

Bake

If using a square pan, spread batter evenly and bake 20–25 minutes until a toothpick inserted into the center comes out with a few moist crumbs (do not overbake). For mini muffin cups, bake 12–14 minutes. Remove from oven and let cool completely in pan. Dust with a little cocoa powder or sea salt flakes before serving.

Prepare crust

Preheat oven to 180°C (350°F). Line a 23x33 cm (9x13 in) baking pan with parchment, leaving an overhang. In a mixing bowl, combine 190 g flour and 50 g powdered sugar. Cut in the cold cubed butter with a pastry cutter or fingertips until mixture resembles coarse crumbs and can press together. Press firmly and evenly into the bottom of the prepared pan.

Blind bake crust

Bake crust 18–20 minutes until set and just beginning to turn golden at the edges. Remove from oven and reduce oven temperature to 175°C (350°F).

Make lemon curd

While crust bakes, whisk together 3 eggs and 200 g granulated sugar in a bowl until smooth. Whisk in 120 ml fresh lemon juice and 1 tbsp lemon zest. Stir in 25 g all-purpose flour (this helps stabilize the filling). Pour the lemon mixture over the hot baked crust.

Bake and cool

Return to oven and bake for 18–22 minutes, or until the curd is set but still slightly jiggly in the center. Let cool to room temperature, then refrigerate at least 2 hours to fully set. Dust with 30 g powdered sugar before cutting into 24 squares. Use the parchment overhang to lift the slab from the pan for clean slicing.

Bloom gelatin

Place 60 ml cold water in a small bowl and sprinkle 10 g powdered gelatin over the surface; let sit 5–7 minutes to bloom.

Heat dairy and sugar

In a saucepan over medium heat, combine 250 ml whole milk, 500 ml heavy cream, and 90 g granulated sugar. Warm gently, stirring, until sugar dissolves and mixture is steaming but not boiling (about 5–7 minutes). Remove from heat and stir in 1 tsp vanilla extract.

Dissolve gelatin and set

Add the bloomed gelatin to the warm cream mixture and stir until fully dissolved. Let the mixture sit 2–3 minutes, skim any foam, then divide evenly into 12 small serving cups or ramekins. Cool to room temperature, then refrigerate at least 4 hours or overnight until set.

Garnish and serve

Just before serving, top each panna cotta with fresh berries and a mint leaf. If transporting for pickup or drop-off, cover cups tightly and keep refrigerated until delivery; keep chilled during transport.

Arrange portions in serving liners or on a platter. For pickup or drop-off, place brownies and lemon bars in a single layer in vented bakery boxes lined with parchment; place panna cotta cups upright in a container with dividers or an insert to prevent tipping. Add a light dusting of powdered sugar to lemon bars and cocoa to brownies; scatter mint leaves and a few berries on the tray for color. If providing full service, plate each dessert with a mint leaf and 2–3 berries and sprinkle a few sea salt flakes on a selection of brownies.